Chicken Stir-Fry Wraps

I think I got this from Delish, too. I was a little worried about the rice vinegar as rice vinegar stinks to high heaven, but the rice vinegar makes the dish.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, halved horizontally and thinly sliced
• 2 Tbsp olive oil
• 1/2 large onion, halved and thinly sliced
• 1 large red bell pepper, ribs and seeds removed, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 tsp grated peeled fresh ginger
• 1/4 tsp red-pepper flakes
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1 1/2 tsp cornstarch, mixed with 1 Tbsp water
• 12 Boston lettuce leaves (or whatever large clean lettuce leaves you can find)

Directions

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 Tbsp olive oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 4-5 minutes. Transfer to a plate and repeat with the remaining chicken.

2. Add remaining Tbsp olive oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes. Cook, stirring until fragrant, 30-60 seconds.

4. Stir in soy sauce, vinegar, and cornstarch mixture. Remove from heat. Add chicken and any juices that have accumulated on the plate. Toss to coat. Serve in lettuce cups. 

Note: I think this would also be good over basmati rice (without the lettuce cups).